Savory Vegan Butternut Squash and Kale Pie
This vegan kale and butternut squash pie has it all--it's filling, comforting, delicious and healthy. The filling is made of cubes of seasonal and fresh butternut squash and healthy kale. On top is a flaky, layered vegan sourdough pie crust (you can use a regular pie crust) that rises a mile high! The filling is gluten-free and the pie is soy-free and can be nut-free.
Servings: 8 servings
Calories: 320kcal
Equipment
- 2½ to 3 quart baking dish
Ingredients
- 1 recipe vegan sourdough pie crust (recipe makes two crusts. Can use regular pie crust or storebought crust or 2 sheets of puff pastry)
- 1 tablespoon extra virgin olive oil
- 2 heaping tbsp garlic (minced or crushed)
- 1 medium onion (finely chopped)
- 2 pounds butternut squash (cut in ½-inch dice)
- ½ pound lacinato kale (or any variety of kale)
- ½ cup raw cashews
- 1 tablespoon sage (use 1 teaspoon if using dry)
- 1 tablespoon rosemary (use 1 teaspoon if using dry)
- ½ to 1 teaspoon red pepper flakes
- 4 oz vegan mozzarella cheese shreds
- Salt and ground black pepper to taste
Instructions
- Heat a large skillet. Add olive oil and garlic and let the garlic cook, stirring, until aromatic and lightly colored.
- Add the onions to the skillet along with salt and ground black pepper to taste. Saute for a few minutes until the onions have softened.
- Add the kale to the pot and cook until it has wilted. Add the butternut squash cubes along with the cashews, herbs and red pepper flakes. Mix well.
- Continue cooking for a few minutes, stirring frequently, until the butternut squash cubes are slightly tender but not fully cooked. They will continue cooking in the oven. Set the filling aside to cool.
- Set a rack in the lowest position in the oven. Preheat the oven to 400 degrees Fahrenheit.
- Roll out one pie or puff pastry crust and line a 2 ½ or 3 quart baking dish with it. Tuck any overhanging dough underneath at the edges.
- Pour in the kale and butternut squash filling and spread it around evenly. Top with the vegan cheese shreds. Place the baking dish in the fridge while you roll out the top crust.
- Place the top crust over the kale-butternut filling and fold in any overhanging dough. Crimp the edges with a fork and cut vents in the top crust to help any steam escape. Place the baking dish on a baking sheet.
- Bake the pie in the preheated oven for 50 minutes to an hour. The butternut squash should feel tender and a knife should go cleanly through, or give more time.
- Let the pie stand for 15 minutes before serving.
Notes
- To make the pie nut-free, leave out the cashews. You can use pumpkin seeds, if you wish, but they are not necessary.
- You can use another leafy, like spinach, in this recipe, although keep in mind that spinach will reduce considerably so you will need more of it. The kale also has a toothsome texture, which spinach won't have.
- For more protein in this pie, you can add cubes of baked tofu or a 14 oz can of beans like white beans or chickpeas. Do adjust the seasoning if you use beans and make sure the filling tastes good to you before you put it in the pie.
- You can make the filling up to two days ahead and refrigerate.
- The crust can also be made ahead. You can freeze the crust dough for up to three months, then thaw and roll out for the pie.
- The baked pie can be covered and refrigerated for up to three days. Reheat in oven so the crust crisps back up. For longer storage, wrap tightly in two layers of freezer wrap and freeze. Thaw and reheat before eating.
Nutrition
Calories: 320kcal | Carbohydrates: 36g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15473IU | Vitamin C: 59mg | Calcium: 115mg | Iron: 3mg